| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
On, The, Grill |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Salt |
| 1/4 |
c |
Sugar |
| 2 |
tb |
Cumin; ground |
| 2 |
tb |
Pepper |
| 2 |
tb |
Chili powder |
| 4 |
tb |
Paprika |
| 2 |
|
Full pork racks |
|
|
Basting sauce |
| 1 3/4 |
c |
Vinegar |
| 2 |
tb |
Hot pepper sauce |
| 2 |
tb |
Sugar |
| 1 |
tb |
Salt |
| 1 |
tb |
Fresh ground pepper |
INSTRUCTIONS
BASTING SAUCE
Combine salt, sugar, cumin, pepper, chili and paprika tomake bbq rub. Rub
thoroughly with mixture. Place ribs on baking sheets and cook in 180x oven
3 hours. Do not turn, slow cooking infuses spices. Remove from oven. (Ribs
may be covered and refrigerated up to 2 day before grilling.)
Use very low charcoal fire with rack set as high as possible. Grill ribs 5
to 30 min. per side depending on heat and temperature of ribs. Ribs should
have light outer crust and be heated throughout. (longer cooking produces
better ribs) If you prefer juicy ribs, coat with basting sauce just before
removing from grill. Otherwise serve dry with sauce on the side. Remove
from grill cut into serving size and serve. Basting sauce
: mix all ingredients in a bowl. Recipe is easily halved or doubled. keep
2:1 proportion of sauce to rud.
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